Barley & Butter Lettuce Bowl

Name: Barley & Butter Lettuce Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: ¼ cup (60 ml) extra-virgin olive oil; 2 tablespoons (30 ml) apple cider vinegar; 1 tablespoon (15 ml) fresh lemon juice; 1 tablespoon (11 g) Dijon mustard; 1 teaspoon pure honey or maple syrup (optional); 1 teaspoon pure honey or maple syrup (optional); Salt and pepper, to taste; 1 cup (170 g) pearled barley; 3 cups (720 ml) water or low-sodium vegetable broth; 3 cups (720 ml) water or low-sodium vegetable broth; Salt; 8 cups (440 g) bite-size butter lettuce pieces; 1 cup (100 g) radishes, thinly sliced; 1 cup (150 g) cherry tomatoes, halved; ½ English cucumber, thinly sliced; ½ medium red onion, thinly sliced; ¼ cup (10 g) fresh tarragon, chopped; ¼ cup (30 g) slivered almonds (optional)

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

Blending the earthy richness of barley with colorful, crisp veggies, and a bright tarragon vinaigrette, this fiber-rich, antioxidant-packed bowl supports anti-inflammatory health while delivering a satisfying crunch and a burst of fresh, vibrant flavors.

Ingredients

For the Tarragon Vinaigrette

¼ cup (60 ml) extra-virgin olive oil
2 tablespoons (

Vegan

Method

Make the Dressing

In a small bowl, whisk together the olive oil, vinegar, lemon juice, mustard, tarragon, and honey (if using). Season with salt and pepper to taste.

Cook the Barley

Rinse the barley under cold water. In a medium saucepan, combine the barley with the water and a pinch of salt. Bring to a